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Cheesy Hash brown and Egg Breakfast Muffins

Cheesy hash brown, bacon, and egg breakfast muffins. These muffin tin breakfast bites are stuffed with hash browns, eggs, bacon, Borden® Cheese, bell peppers, and herbs.
Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 18 ounces shredded hash browns , thawed
  • 1 + 1/2 cup Borden® Cheese Sharp Cheddar Shreds
  • 1 + 1/2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons green bell pepper , finely chopped
  • 3 tablespoons red bell pepper , finely chopped
  • 3 tablespoons parsley , chopped
  • 1/2 jalapeno , finely chopped
  • 6 bacon slices , finely chopped
  • 12 tablespoons Borden® Cheese Finely Shredded Mild Cheddar Shreds
  • 5 eggs , whisked
  • 2 tablespoons milk or cream
  • 12 tablespoons Borden® Cheese Finely Shredded Cheddar Jack Shreds
  • 3 green onion stalks , finely chopped
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F. Spray a 12 cup muffin tin pan with cooking spray.
  • In a large bowl, combine thawed hash browns, 1 + 1/2 cup Borden® Cheese Sharp Cheddar Shreds, 1 + 1/2 tablespoons olive oil, 1 teaspoon black pepper, 1/2 teaspoon salt, 2 + 1/2 tablespoons green bell pepper, 2 + 1/2 tablespoons red bell pepper, 2 + 1/2 tablespoons parsley, and 1/2 jalapeno. Mix well with spatula. Place about 1/4 cup mixture into each muffin tin cup. Press mixture down and up the sides, leaving a dip in the center. Bake in oven for 15 minutes or until the edges are brown.
  • Meanwhile, cook bacon according to package directions. Finely chop once cool; set aside.
  • In a small bowl, whisk eggs and milk. Fill each muffin cup with 1 tablespoon egg mixture. Sprinkle half of the leftover parsley, green pepper and red pepper on top of egg mixture in muffin tin pan. Sprinkle 1 tablespoon of Borden® Cheese Finely Shredded Mild Cheddar Shreds over each cup.
  • Top with remaining parsley, bell peppers, bacon, and green onions. Sprinkle 12 tablespoons Borden® Cheese Finely Shredded Cheddar Jack Shreds on top. Sprinkle with salt and pepper to taste. Place in oven and bake for about 15 minutes.
  • Allow muffins to cool for at least 10 minutes before serving. For easy removal, use a spoon to loosen potatoes from pan. Next, trace it with a small spatula and remove.